Thyme
A woody herb used fresh or dried. Recipes that just say 'thyme' without specifying usually work with either. Dried is roughly three times more concentrated than fresh by volume.
Used for
- roast chicken
- soups
- braises
- marinades
In the kitchen
- Strip leaves from stem.
- Add whole sprigs.
- Substitute dried for fresh at 1:3.
Picking it at the store
- Fresh sprigs added early to a long-simmered dish behave like dried; save dried out of quick, high-heat dishes since it needs time to bloom.
Related terms
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